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Serves 4

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2 cups water
1/2 cup milk
1/4 cup margarine
2 cups instant potato flakes
12 ounces canned salmon
2 eggs (for sea cakes)
2 tablespoons & 2 teaspoons mayonnaise
1 tablespoon & 1 teaspoon pickle relish
1 tablespoon & 1 teaspoon Italian salad dressing
1 dash dill weed
1 dash pepper
1 tablespoon & 1 teaspoonolive oil
2 eggs (for potato pancakes)
1 dash Italian seasonings
1 dash garlic salt
2 teaspoons margarine
2 cans green beans
1/4 cup Italian salad dressing

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Grocery Shopping List for Sea Cake Supper

Full-day menu and grocery shopping list to accompany Sea Cake Supper

From kitchen to table in 30 minutes.

Directions

1. Place water, milk and margarine in a microwave-proof dish and heat to boiling (about 3 minutes).


2. Mix in instant potato flakes and set aside.


3. Drain salmon and beat with eggs, mayonnaise, pickle relish, Italian salad dressing, dill weed and pepper.


4. Fluff mashed potatoes with a fork.


5. Heat oil in a skillet over medium-high heat until hot.


6. Using an ice-cream scooper, scoop fish batter into hot oil. Press gently to form patties.


7. Fluff potatoes again and beat in eggs, Italian seasonings and garlic salt. Mix well.


8. Melt margarine in skillet over medium-high heat.


9. Scoop potato batter into hot margarine. Press into pancakes.


10. Turn salmon patties. Reduce heat to low.


11. Drain green beans and heat over medium with Italian salad dressing.


12. Turn potato pancakes. Continue cooking over medium-high until brown on both sides.


13. Serve salmon patties with potato pancakes and green beans